Thanks for joining us for the Pappardelle Class! Hopefully you had a great time and left feeling confident about making fresh pasta at home. Pappardelle is one of my favorite shapes — it’s simple, elegant, and really lets your dough shine. It’s wide enough to carry big flavors, but still delicate enough to show off your technique. This pasta is too big to hide, so if you’ve made a great noodle, this shape is like a showcase of your skills. .

Traditionally, pappardelle is paired with hearty ragùs — slow-cooked sauces full of meat, vegetables, and richness. One classic example is Italy’s beloved Sunday Sauce: a big, cozy stew made from whatever meats and veggies are leftover from the week. On Monday, the sauce gets a second life tossed with pappardelle — a simple, satisfying way to clean out the fridge and fill the soul.

In class, we served it with burrata and vodka sauce, showcasing that pappardelle doesn’t always need to be used in heavy dishes. Sometimes, great pasta, great sauce, and a little cheese are all you need. Sometimes it’s best to take a step back and just let the ingredients speak for themselves.

Inside this booklet, you’ll find a few dough recipes and some sauce ideas to get you started. Now that you know how to make fresh pasta, there’s a whole world of shapes, flavors, and combinations to explore. Mix, match, experiment — and most importantly, have fun with it.

The beauty of pasta is that it’s endlessly adaptable. Whether you're making a show-stopping dinner or just throwing something together on a weeknight, pasta’s got your back.

High Hydration Dough

Hydration: ~55-60%
Best for: Stuffed pastas — Ravioli, Agnolotti, Tortellini, Cannelloni

Ingredients:

• 100g Tipo 00 Flour
  

• 60g Whole Egg (≈1 large egg)
  

• 20g Egg Yolk (≈1 yolk)
  

• 5g Water (as needed)
  
  
  

Low Hydration Dough

Hydration: ~48.6%
Best for: Toothier noodles — Pappardelle, Linguine, Spaghetti

Ingredients:

• 100g Tipo 00 Flour
  

• 60g Whole Egg (≈1 large egg)
  

• 3g Water
  
  
  

Egg Yolk Dough

Hydration: ~55.6%
Best for: Richer pasta styles — Lasagna, Tajarin, filled pastas

Ingredients:

• 60g Tipo 00 Flour
  

• 40g Semola Rimacinata
  

• 95g Egg Yolk
  

• 10g Water
  

• 5g Olive Oil
  
  
  

Vegan Dough

Hydration: 52.0%
Best for: Complex shapes, Vegan Dishes

Ingredients:

• 100g Semola Rimacinata
  

• 52g Water
  

• 5g Olive Oil (optional)
  
  
  

Beetroot Dough

Hydration: ~50.6–55.6%
Best for: Hearty dishes with meat-forward sauces — try it with Bolognese or lamb ragù

Ingredients:

• 100g Tipo 00 Flour
  

• 60g Whole Egg (≈1 large egg)
  

• 5–10g Water
  

• 3g Beetroot Powder (≈1½ tsp)

Note: Add your beetroot to the liquid before incorporating the flour. You can do this both in a separate bowl or inside the “well”. This gives us a better idea of what color our pasta will be, and prevents clumps. We will lose some vibrancy when cutting with the flour, so keep that in mind when evaluating the color.

Vegan Beetroot Dough

Hydration: 50.0%
Best for: Vibrant, Colorful, plant-based pasta dishes

Ingredients:

• 50g Tipo 00 Flour
  

• 50g Semola Rimacinata
  

• 50g Water
  

• 3g Beetroot Powder
  

• 10g Olive Oil
  
  
  

“Bronzed” Pasta Dough

Hydration: ~50.2%
Best for: Classic shapes with glossy sauces — Cacio e Pepe, Carbonara, Alfredo

Ingredients:

• 70g Coarse Semolina
  

• 40g Tipo 00 Flour
  

• 60g Whole Egg (≈1 large egg)
  

• 20g Egg Yolk (≈1 yolk)

Note: Bronze-dies are used in pasta production to create ridges and imperfections. Using coarse semolina can help us fake this and gives the pasta a rougher texture. This gives the sauce something to cling to, so it’s great for more straightforward dishes. The coarse semolina can be somewhat annoying when making the dough, so if you are struggling, try upping the hydration slightly.

Egg White Dough

Hydration: ~46.6%
Best for: Stretchy, chewy noodles — Pici, Tonnarelli, Bucatini

Ingredients:

• 170g Flour
  

• 90g Egg White (≈2 large egg whites)
  

• 20g Olive Oil
  

• 2g Salt
  
  
  

All-Purpose (AP) Dough

Hydration: ~50.2%
Best for: Indigestion! A reliable backup dough — not always gentle on the stomach, but works for most shapes in a pinch

Ingredients:

• 110g All-Purpose Flour
  

• 60g Whole Egg (≈1 large egg)
  

• 20g Egg Yolk (≈1 yolk)
  

• 10g Olive Oil
  
  
  

Single-Pan Sauce Ideas

These quick, one-pan sauces are perfect for weeknights — simple to make, big on flavor, and built to shine with fresh pasta.

Vodka Sauce

• Gently sweat onions and garlic in olive oil until soft. Deglaze the pan with vodka and cook until almost fully evaporated. Stir in a few spoonfuls of high-quality tomato paste and let it cook down until it turns a deep brick red. Add a knob of butter and a splash of starchy pasta water, stirring until smooth and glossy. Finish with a small shot of cream, a pinch of chili flakes, and a crack of black pepper. Toss with your pasta and enjoy.

Pistachio “Alfredo”

• Toast shelled pistachios in a dry pan with a little salt and pepper. Remove and crush them — use a mortar and pestle, food processor, or just a cutting board and knife. In the same pan, sweat onions and garlic in olive oil or butter, then deglaze with white wine. Once the wine has mostly evaporated, add a bit more butter, a ladle of pasta water, and about half the crushed pistachios. Stir and reduce until the sauce is just slightly thinner than you'd like. Remove from heat and finish with grated parmesan. A splash of cream is optional for extra richness.

Amatriciana

• Start with your favorite salt-cured pork (guanciale is traditional, pancetta or bacon also work). Add to a cold, ungreased pan and cook slowly until the fat renders and the meat is crispy. Drain off most of the fat. Deglaze the pan with white wine, then add a can of San Marzano tomatoes. Break the tomatoes up with a spoon and simmer until thick, sweet, and rich. Stir in pasta water and a drizzle of olive oil to emulsify. Finish with a generous grating of pecorino.

Puttanesca

• Sweat garlic and onion in olive oil, then add chopped olives, capers, diced anchovies, and sliced fresh chiles. Deglaze with red wine. Add your favorite marinara and let everything simmer until the flavors come together. Salty, spicy, umami-packed — this one hits hard with minimal effort.

Pepperonata

• In a food processor, blend roasted bell peppers (any color you like) with olive oil and a clove of garlic until smooth. In a pan, caramelize a couple tablespoons of tomato paste, then deglaze with white wine. Add a splash of pasta water to loosen the tomato paste, then stir in the pepper mixture and a knob of cold butter. Add more pasta water to adjust the texture. Finish with a handful of grated cheese, or spice it up with chili flakes if you want a little heat.